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Easy to put together and packed with flavor, this 30-minute Street Corn Chicken Rice Bowl combines juicy chicken breast with fire roasted corn and rice. I love to make it year-round but it makes an excellent summer lunch or dinner with fresh corn!
When the weather starts to get warmer, one of the first things on my mind is street corn. Whether it’s Mexican Street Corn Dip or this Mexican Street Corn Pasta Salad, I find all kinds of ways to get these flavors on the table!
You can serve these simple rice bowls as a delicious and showstopping summer dinner or use them for meal prep.
Ingredients You’ll Need
- Seasonings: Cumin, smoked paprika, garlic powder, cayenne pepper, Tajin, salt, and black pepper
- Boneless skinless chicken breasts: Tender and juicy
- Fire roasted corn: Adds a really authentic flavor
- Greek yogurt and mayonnaise: Base of your creamy and tangy sauce
- Cotija cheese: Mild and salty cheesiness
- Cilantro: Fresh is always best
Substitutions/Additions
If you don’t have fire roasted corn, frozen sweet corn or fresh corn will work! You can also char your corn in a cast iron for that smoky flavor.
You can also grill some corn on the cob and make your own charred corn. This is favorite thing to do in the summer!
Jasmine rice is my go-to for rice bowls but white rice, brown rice, or even cauliflower rice works great. Quinoa is packed with fiber and another great substitute!
How to Make a Street Corn Chicken Rice Bowl
- Step 1: Make spice blend.
- In a small bowl, combine cumin, paprika, garlic powder, cayenne pepper, lime zest, salt, and pepper.
- Step 2: Season chicken.
- Coat the chicken breasts in olive oil and rub with the spice blend.
- Step 3: Bake.
- Place the chicken in the oven at 400 degrees for 25–30 minutes. Remove from the oven and let the chicken rest.
- Step 4: Make rice.
- Prepare the rice according to package directions, then mix with chopped cilantro and a pinch of salt.
- Step 5: Make corn.
- Prepare the corn according to package directions. In a separate bowl, combine yogurt, mayo, cheese, lime juice and zest, Tajin, and garlic powder and mix 1/4 cup into the corn.
- Step 6: Assemble bowls.
- Slice the chicken breasts into thin strips, then fill each bowl with rice, sliced chicken, and the corn mixture. Top with avocado, red onion, more cotija, and cilantro if desired.
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Storing
For the best flavor and texture when reheating, store the bowl components separately. If you’re lazy like me, you can store them all together and reheat everything in the microwave.
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I don’t recommend storing fresh avocado in the bowls though! Either wait to open them or store them tightly wrapped in plastic wrap with a squeeze of lemon or lime juice.
Frequently Asked Questions
- → Can I use frozen corn instead of fire roasted?
Yes! Frozen sweet corn works well. For a smoky flavor, char it in a hot skillet or grill it briefly.
- → What rice works best for these bowls?
Jasmine rice is ideal, but white rice, brown rice, or even quinoa are great substitutes depending on your preference.
- → How should I store leftovers?
Store components separately for best texture. Reheat rice and chicken together, and add toppings fresh before serving.
- → Is the sauce spicy?
It's mildly spicy thanks to Tajin and cayenne, but you can adjust the spice level to suit your taste.
- → Can I grill the chicken instead of baking?
Absolutely! Grilled chicken adds an extra smoky layer that pairs perfectly with the corn and sauce.
- → What toppings can I add?
Top with avocado, red onion, more Cotija cheese, or fresh cilantro for added flavor and texture.